Browsing by Author "7d01d5b1-4fa6-4270-a52d-e50d60efff12"
Now showing items 1-5 of 5
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Pérez Won, Mario; Lemus Mondaca, Roberto; Herrera Lavados, Carolina; Reyes, Juan E.; Roco, Teresa; Palma Acevedo, Anais; Tabilo Munizaga, Gipsy; Aubourg, Santiago P. (MDPI, 2020)This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 degrees C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous ...
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Cepero Betancourt, Yamira; Oliva Moresco, Patricio; Pasten Contreras, Alexis; Tabilo Munizaga, Gipsy; Pérez Won, Mario; Moreno Osorio, Luis; Lemus Mondaca, Roberto (Springer, 2017)Abalone (Haliotis spp.) is an exotic seafood product recognized as a protein source of high biological value. Traditional methods used to preserve foods such as drying technology can affect their nutritional quality (protein ...
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Lemus Mondaca, Roberto; Leiva Portilla, Diana; Pérez Won, Mario; Tabilo Munizaga, Gipsy; Aubourg, Santiago (Taylor & Francis, 2018)Fish and fish products are characterized for having a short shelf life. Nonthermal processing techniques such as high hydrostatic pressure (HHP) have increasingly been employed to extend shelf life of food products. The ...
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Tabilo Munizaga, Gipsy; Sáenz Hernández, Carmen Luisa; Herrera-Lavados, Carolina (Wiley, 2018-07)Viscoelastic properties of two nontraditional hydrocolloid dispersions were evaluated. Prosopis chilensis seed gum was evaluated based on temperature (5-80 degrees C) and added CaCl2 (0.07%), whereas nopal mucilage was ...
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Lemus Mondaca, Roberto; Zambra, Carlos; Marín, Fernanda; Pérez Won, Mario; Tabilo Munizaga, Gipsy (Springer, 2018-08)Jumbo squid is an important marine resource commercialized in Chile as well as American countries such as PerA, Mexico, and USA. In order to find the best conditions for prevention of squid meat degradation, this study ...